Blueberry Streusel Loaf Cake Recipe is one of my favorite desserts to whip up when I want something delicious and comforting. There’s something magical about the combination of sweet, juicy blueberries and a crumbly streusel topping. This cake is perfect for breakfast, an afternoon snack, or even dessert. Let me take you through my journey with this delightful recipe.
Why Blueberry Streusel Loaf Cake Recipe?
Blueberry Streusel Loaf Cake is not just a treat; it’s a way to bring joy into my kitchen. I remember the first time I made this cake for a family gathering. The smell of baking blueberries filled my home, and everyone couldn’t wait to dig in. The combination of flavors and textures makes this loaf cake a crowd-pleaser.
Ingredients for Blueberry Streusel Loaf Cake Recipe
Before diving into the baking process, let’s gather all the ingredients. Here’s what you will need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries (or frozen)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
How to Make Blueberry Streusel Loaf Cake Recipe
Now that we have our ingredients ready, it’s time to get baking. Here’s a simple step-by-step guide to making this delightful loaf cake.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). I always find that preheating ensures even baking. Grease a 9×5-inch loaf pan with butter or cooking spray.
Step 2: Prepare the Streusel Topping
In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set this aside while you prepare the cake batter.
Step 3: Make the Cake Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Be careful not to overmix.
Step 5: Fold in the Blueberries
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter. I love using fresh blueberries, but frozen ones work just as well. Just remember to thaw and drain them first.
Step 6: Assemble the Cake
Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. This will create a delicious crunchy layer on top of the cake.
Step 7: Bake the Cake
Place the loaf pan in the preheated oven and bake for 50-60 minutes. I usually check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Step 8: Cool and Serve
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. I find that letting it cool helps the flavors to meld together beautifully.
Tips for Blueberry Streusel Loaf Cake Recipe
Here are some handy tips to ensure your loaf cake turns out perfectly every time:
- Use Fresh Ingredients: Fresh blueberries make a big difference in flavor. If you can, pick them yourself for the best taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Experiment with Flavors: Feel free to add lemon zest or almond extract for a unique twist on the flavor.
Storing Blueberry Streusel Loaf Cake
If you have leftovers (which is rare in my house), store the cake properly to keep it fresh. Wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the fridge, where it can last up to a week.
Freezing Blueberry Streusel Loaf Cake
This loaf cake freezes well too. Slice it and wrap individual pieces in plastic wrap. Then, place them in a freezer-safe bag. It can last up to three months in the freezer. When you’re ready to enjoy, just thaw it at room temperature or pop it in the microwave for a few seconds.
Serving Suggestions
Blueberry Streusel Loaf Cake is delicious on its own, but here are some fun serving ideas:
- With a Cup of Coffee: This cake pairs wonderfully with your morning coffee or afternoon tea.
- With Whipped Cream: A dollop of whipped cream adds a lovely touch for dessert.
- With Ice Cream: For a decadent treat, serve warm slices with vanilla ice cream.
Nutritional Information
While I enjoy indulging in this cake, it’s good to be aware of the nutritional content. Here’s a rough estimate per slice (1/12 of the cake):
- Calories: Approximately 250
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Sugar: 15g
- Protein: 3g
Why You’ll Love Blueberry Streusel Loaf Cake Recipe
Blueberry Streusel Loaf Cake is not just a recipe; it’s a delightful experience. The combination of sweet blueberries and crunchy streusel makes every bite a joy. Whether you’re baking for yourself or sharing with loved ones, this cake will surely bring smiles. I hope you enjoy making this Blueberry Streusel Loaf Cake as much as I do. It’s a simple recipe that brings comfort and happiness to any table.